A few weeks ago the Alcohol and Tobacco Tax and Trade Bureau (TTB) issued a proposal to change the legal requirements for aging and labeling bourbon. This has the potential to be huge. Below are 6 of the proposed changes that would directly impact bourbon. With each change I’ve included a brief summary, an […]

A few weeks ago the Alcohol and Tobacco Tax and Trade Bureau (TTB) issued a proposal to change the legal requirements for aging and labeling bourbon. This has the potential to be huge. Below are 6 of the proposed changes that would directly impact bourbon. With each change I’ve included a brief summary, an excerpt from the TTB document, some background, and my take.

1. All bourbon must be aged in a ~50 gallon oak barrel

Excerpt from the TTB-“TTB proposes to define an oak barrel as a “cylindrical oak drum of approximately 50 gallons capacity used to age bulk spirits.” However, TTB seeks comment on whether smaller barrels or non-cylindrical shaped barrels should be acceptable for storing distilled spirits where the standard of identity requires storage in oak barrels.”

Background-
Existing regulation states that bourbon must be aged in a new charred oak container. It does not specify the type of oak, the shape of the container, or the size. Despite the lax wording just about every distiller uses a barrel to age their bourbon; this doesn’t sound like a radical proposal. But while every large bourbon distiller primarily uses 53 gallon barrels many craft producers start by using smaller, 15, 20, 30 gallon barrels. Smaller barrels age bourbon faster due to surface area the liquid is exposed to inside the barrel and they cost less to manufacture. Craft distillers often sell younger bourbon aged in small barrels for their first few years while they wait for 53 gallon barrels to properly age.

My Take-
It’s generally accepted that 53 gallon barrels produce a better bourbon over time than smaller barrel. The catch here is the phrase “over time”. Many craft distillers want to get a product to market quickly to recoup some of the cost of opening their distillery. If they are set on releasing a bourbon, their options are the use smaller barrels or source aged whiskey from someone else. One year old bourbon aged in a 53 gallon barrel is not likely to be a hot seller. Prohibiting craft distillers from using smaller barrel sizes would be a very big deal to getting their distilleries off the ground.

2. Bourbon “finished” in a secondary barrel type (ie. wine) is no longer bourbon, it is a ‘specialty spirit’

Excerpt from the TTB-“TTB has seen changes in the alcohol beverage industry and in various formulas and believes that treating intermediate products as natural flavoring materials does not provide adequate information to consumers, as required by the FAA Act. Accordingly, TTB proposes to clarify that blending components such as distilled spirits and wines together first in an “intermediate product” is the same as adding the ingredients separately for purposes of determining the standard of identity of the finished product. Additionally, TTB proposes to change its policy with regard to statements of composition for specialties to require the disclosure of elements of the intermediate product (including spirits, wines, flavoring materials, or other components) as part of the statement of composition.”

Background-
Taking aged bourbon from its original barrel and placing it in a “finishing” barrel has become all the rage. Generally fortified wine casks are chosen as the secondary maturation vessel. Port, Sherry, Madeira etc. Angel’s Envy is the most well known brand practicing this method. By taking 4 to 6 year old bourbon and placing it in used port wine casks, for up to 6 months, they achieve a unique and well received product. They are not the only brand engaging in this “finishing” process. WhistlePig won Best Whiskey at the 2017 San Francisco World Spirits Competition with their Boss Hog: The Black Prince rye whiskey finished in Armagnac casks. Heaven Hill’s 2018 Parker’s Heritage Collection release is finished in orange curaçao barrels. Essentially what the new regulation states is that putting bourbon through a finishing process is the same as blending a barrel of bourbon with a vat of wine. The spirit can no longer be considered bourbon and is instead a “Specialty Spirit”.

My Take-
It’s about time. I have nothing against the practice of finishing liquids in used barrels. I love the brands I mentioned above. Some great tasting products, including whiskey, can come from a finishing process. Barrel aged beers are some of my favorite beers. But how can the rules state that no “coloring, flavoring, or blending materials” may be added to bourbon yet allow finished bourbon to be labeled as bourbon? By finishing a bourbon in a used wine barrel the blender is very clearly adding coloring and flavoring. If those things were not added then what would be the point of the finishing process? An Angle’s Envy tour guide once told me that they “re-charge” their port barrels after a handful of finishing cycles by adding port wine to the cask and sloshing it around so they can continue to use it to finish more bourbon. It’s hard to argue that process is not adding coloring, flavoring, and blending materials to the bourbon. Not to mention the port casks are 60 gallons

3. The State of original distillation must appear on the label

Excerpt from the TTB-“The State of distillation, which is the State in which original distillation takes place, must appear on the label of any type of whisky defined in § 5.143(c)(2) through (7), which is distilled in the United States.”

Background-
This one is pretty self explanatory though not a practice that is always followed. Independent bottlers, or Non-distiller producers (NDP), will often omit the original source of their bourbon. But probably a lesser known practice is taking a whiskey distilled by someone else, running it through your own still, and claiming it was distilled by you. Why would someone do this? When the whiskey has already been distilled once it can run through the still a second time like water through a fire hose. The practice saves a lot of time, money, and effort.

My Take-
This one isn’t that much of a game changer. It’s taking transparency in labeling a bit further and providing more information to the consumer while helping to close potential loopholes. Given that the original distiller sourced the grain, chose the mashbill and yeast, and contributed the distillation skill it seems fair to make it clear to the consumer who and where the distillation took place. The concept of terroir is well established in wine making and, thanks to craft whiskey distillers, it’s becoming more prominent in bourbon production as well.

4. Require that if a whiskey meets the standard for one type of whiskey it must be labeled as such

Excerpt from the TTB-“TTB proposes to require that, where a whisky meets the standard for one of the types of whiskies, it must be designated with that type name, except that Tennessee Whisky may be labeled as Tennessee Whisky even if it meets the standards for one of the type designations. Currently, TTB allows the term “Tennessee Whisky” to appear on labels, even if the product meets a more specific standard of identity, such as for bourbon whisky.”

Background-
Currently a distiller can bottle a spirit that meets all the legal requirements for bourbon yet they can chose not to put the word “bourbon” on the label. Maybe they want to call it a whiskey or “Uncle Joe’s Moonshine Whiskey”. (No idea if that’s a real product). They have leeway in how they label their distilled spirit. Of course if it does not meet the requirements of bourbon they can’t call it a bourbon anyway.

My Take-
When I first started reading this proposed change my immediate reaction was “Oh no Jack Daniel’s is gonna be a bourbon now!”. Then I got to the second sentence in the guideline and chuckled. They wrote in a specific provision exempting good old JD from this new requirement. I guess I don’t have a preference on this one. On one hand, with most of these proposed changes the TTB is trying to make alcohol labeling easier to understand for the consumer. On the other hand, if I’m a distiller and I want to call my bourbon just plain “whiskey” shouldn’t I be able to? (Why any sane person would omit the word bourbon I have no idea.)

Excerpt from the TTB-“Barrel Proof” and similar terms.(a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels.(b) The term “original proof,” “original barrel proof,” “original cask strength,” or “entry proof” may be used only if the distilled spirits were stored in wooden barrels and the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same.”

Background-
While lacking formal regulation, these terms have been fairly well established in the bourbon community for decades. Regulations prohibit distillers from publishing false information on a bottle’s label. Therefore it stands to reason that if a bottle states “barrel proof” or “cask strength” that it is in fact true. This is one of the reasons some bottles have a handwritten proof number on the label. Imagine having to print new labels every time you dump a barrel and the proof is a few points different from the last bottling run.

My Take-
These changes make sense to me. Again, they go a little further to ensure truth in labeling and transparency to the consumer. I don’t see this having an impact on most distillers as they are already following this guideline.

6. Requiring the terms “distilled by” and “bottled by” appear on a label instead of ambiguous terms such as “produced by”

Excerpt from the TTB-“The current regulations in 27 CFR 27 CFR 5.36 allow for various statements as part of the name and address. The phrase “bottled by” is simple to understand—it may be used by the bottler of the spirits. Similarly, the phrase “distilled by” may be used only by the original distiller of the distilled spirits.Currently, section 5.36(a)(4) allows a variety of terms, as appropriate, to be used by a rectifier of distilled spirits, including “blended by,” “made by,” “prepared by,” “manufactured by,” or “produced by.” Because there is no longer a rectification tax on distilled spirits, and thus these terms have lost their significance under the IRC, some industry members and consumers are confused as to when the use of those terms is appropriate. TTB proposes to clarify in proposed § 5.66(b)(2) the meaning of those terms. For example, the term “produced by,” when applied to distilled spirits, does not refer to the original distillation of the spirits, but instead indicates a processing operation (formerly known as rectification) that involves a change in the class or type of the product through the addition of flavors or some other processing activity.”

Background-
This is an interesting change. Many bottles prominently display the name of the distiller, especially if the brand distilled their own juice. Resilient Bourbon is a brand committed to transparency in labeling and is sourcing bourbon from various distillers. The front label of their current release reads “Distilled in Tennessee & Bottled by BC Merchants in Pembroke, KY”. But not all brands voluntarily use these terms on the labels. This new rule squarely targets NDPs / independent bottlers; brands purchasing barrels from other distillers then aging/blending/bottling.

My Take-
This is another change I can get behind. Transparency is the name of the game. Phrases such as “produced by” and “made by” don’t have clear definitions. When a brand’s tagline is “Made by Ghosts” it’s pretty clear that’s an ambiguous term. And that’s likely why they are chosen for some labels. The terms “distilled by” and “bottled by” are pretty clear actions in the bourbon making process. An argument could be made that this stifles the branding and marketing creativity of bourbon brands. In this case I believe the clarity this change brings to consumers should be the deciding factor.

At this time, all of the proposed changes outlined above are just that, a proposal. The TTB is taking comments at the link below until March 26, 2019. There’s also an active discussion on the ADI forum linked here.

The complete proposal titled “Notice No. 176: Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages” can be found here:

I’ve been wanting to get into the MGP distillery for years. Two weeks ago that invitation came. The source of bourbon and rye whiskey for some of the largest brands on the market. MGP of Indiana distills bourbon and rye, with a historical focus on rye whiskey, for the likes of Bulleit, Angel’s Envy, […]

I’ve been wanting to get into the MGP distillery for years. Two weeks ago that invitation came. The source of bourbon and rye whiskey for some of the largest brands on the market. MGP of Indiana distills bourbon and rye, with a historical focus on rye whiskey, for the likes of Bulleit, Angel’s Envy, George Dickel, High West, Redemption, Smooth Ambler, Templeton, OKI, and many more. Many brands contract whiskey from MGP, not all make it known.

MGP Distillery is not open to the public. They don’t offer tours, have a gift shop, or give tastings. But once or twice a year they extend invitations to a “media day” at their Lawrenceburg distillery. This is an opportunity for them to share a glimpse behind the curtain with writers who can then share this experience with you.

It’s not a coincidence that I’m writing about MGP now. For the first time in their history MGP is marketing their own “in-house” brands of bourbon and rye whiskey. Traditionally they have sold their distillate and aged barrels to other brands. Well it turns out over a hundred years of experience leads to some pretty awesome whiskey and they made a decision to show off their skills to consumers through George Remus Bourbon and Rossville Union Rye.

Russ, owner of Affinity Air Limousine Service.

I boarded a commuter flight from O’Hare at 6:30am on a Wednesday and flew to the Cincinnati/Northern Kentucky Airport, technically on the KY side of the border. Russ, our driver for the day, met me at the airport and took me to our hotel in Lawrenceburg. At 11:30 I met more of our group in the hotel lobby. A venerable who’s who in whiskey writing circles. Mark Gillespie, host of the long running WhiskyCast podcast, Michael Dietsch, author of ‘Whiskey: A Spirited Story with 75 Classic and Original Cocktails’, Jack Robertiello, writer and consultant to the wine and spirits industry, Eric a freelance writer from Boston, and Anna a writer from Kansas City. Carie Musick and Helen Gregory of Gregory + Vine PR, coordinators of our MGP experience, accompanied us.

MGP Distillery Entrance

When we got to the distillery we met the rest of our group, Maggie Kimberl, Columnist at American Whiskey Magazine, Ginny and Charlie Tonic, Patrick “Pops” Garrett, Founder of Bourbon & Banter, and our host Andy Mansinne, MGP’s VP of Brands. We walked through the front gate, cameras out of course, and into a main building to a large conference room. For the next hour we learned a ton of MGP history, brand strategy, and future plans from Andy and his team.

Before we get into the details let’s run through a quick lesson on ‘contract distilling’ and ‘non-distiller producers’ (NDPs). Contract distilling is when a spirits distillery contracts with a 3rd party brand to provide them distilled spirits. The distillery may sell the brand a fully aged whiskey or might distill a specific whitedog the brand will age themselves. On the other side of this equation is the NDP. This is the company buying the whiskey from the distiller. They focus their efforts on finishing, blending, crafting the brand’s story and marketing. Often a startup brand will begin purchasing whiskey from a distiller while building their own distillery.

One of many brick buildings on the MGP campus. Notice the Seagrams tiles near the top.

MGP (aka MGPI or MGP of Indiana) is the largest contract distiller in the United States. If a bottle label reads “Distilled in Indiana” it was almost certainly distilled by MGP. They distill most of the rye whiskey on the US market and a ton of bourbon. They aren’t the only players though. Until a few years ago Four Roses distilled Bulleit Bourbon, Bulleit Rye came from MGP. In 2016 Bardstown Bourbon Company opened its contract distilling business in Bardstown, Kentucky with an annual distillation capacity of 1.5 million gallons. In June of 2017 that number went to roughly 6 million gallons. They have an awesome visitors facility and tour next time you’re in the Bardstown area.

Let’s get back to our tour. Andy gave us a rundown of the MGP story. Headquartered in Atchison, KS with distilleries in both Atchison and Lawrenceburg MGP employes about 325 people. (Vodka and gin are distilled in KS while whiskey is distilled in IN.) They have an environmental commitment and run on 100% wind power, not something I necessarily expected from such a large producer. Andy also shared their brands mission:

“To create and build a portfolio of super-premium priced and positioned spirit brands for consumers and the trade, leveraging MGP’s vast distilling capabilities and blending expertise, ensuring that these brands meet or exceed both consumers’ and customers’ expectations for taste, style and quality.”

There’s a key in that statement that Andy elaborated on when asked if he viewed MGP’s new brands as competition to their existing NDP customers. He said they are positioning their brands at a super-premium price point so as not to compete with their customers. He’s spoken with many of their existing NDP partners and assured us they are in no danger of losing their supply of whiskey.

If you don’t live in the midwest or one of MGPs 12 markets for their Remus/Rossville products you probably haven’t seen them yet. This is another strategy of MGP. They are approaching their new marketing efforts with the mentality of a startup distillery. After all, they have distilled since their founding in 1941 but this is the first time they’ve marketed their own whiskey to consumers. The strategy is to go “narrow and deep”, building strong relationships, a strong portfolio, and a loyal following before expanding into more markets.

Our tour of the MGP grounds begins.

After a light lunch in the conference room we grabbed hard hats and ear plugs. While the head of safety briefed us on protocol we suited up and filed out. As we walked outside our tour guide pointed up at the words “Seagrams Since 1857” prominently placed in white tile at the top of several buildings. Before MGP purchased this distillery in 2011 it was owned by a holding company and operated as “LDI”, and before that it was owned by Pernod Ricard, another big name. But before that the distillery was owned by Seagram from 1933 until they went out of business around 2000. Though I was told MGP has records of distilling operations at the Lawrenceburg facility dating back to 1808.

Fermentation tanks hard at work.

As we walked from building to building Andy told me they actually have stills from the 1940s in use today. A gin still from 1941 is used almost every day and a second still from 1942, transported to Indiana in the 80’s, is used as well. As we entered one of the fermentation buildings the sweet smell of corn bread hit my nose as I looked in awe at the fourteen 27,814 gallon fermentation tanks, nearly all filled to the brim.

Touring the rickhouse.White numbers written on barrels indicate the number of barrels in that row. If two numbers, ie. 1 + 6, this means 1 barrel of one recipe and 6 of another recipe.

Next we hit one of barrel warehouses of which there were too many for me to count. I asked Andy to tell me more about their process and relationship with their customers. He tells me they work hand in hand. MGP can provide the grain, yeast, barrels etc or a customer can bring their own. They’ll ship full barrels to customers, dump and ship the juice, or dump and blend. Whatever the customer prefers. A big part of their services is actually their blending expertise. Concrete floors and ceilings separated each floor of the aging warehouse we visited, each floor being 6 barrels high. Andy said each floor remains a fairly consistent temperature and humidity compared to rickhouses that are all open from floor to roof.

The last stop on our tour was the barrel filling building. An impressive assembly line showing off their brand new charred oak barrels being mechanically filled with 120 proof whiskey then sealed with a mallet by a guy whose arm I can only imagine is incredibly sore.

Smashing bungs.

Now it was time to taste. I dropped off my safety gear and took a seat in the MGP tasting room where David Whitmer, Corporate Director of Quality and Alcohol R&D and Innovation, took the stage to show off his work. I had met David in Chicago a few weeks earlier and could immediately tell this is a guy with an understanding of his craft that few will attain in their lives. David educated us, answered questions, and sipped whiskey with us for over an hour. He shared some interested facts about MGP but also about whiskey in general.

Tasting MGP bourbon, rye, and vodka.

Facts such as bourbon’s requirement to use only new charred oak barrels came from a post prohibition works program. America was in a depression and using only new barrels for bourbon put a lot of loggers and coopers back to work. In fact, the coopers union pushed for the new barrel requirement.

David went on to say that because all of their rickhouse floors are isolated with concrete and the temp and humidity remains fairly stable they typically see lower temperatures and consistent humidity. David says, “Unlike some Kentucky rickhouses where barrel proof can rise over time, you won’t see a 130 proof barrel from MGP. More alcohol evaporates at MGP. Barrel Proof products will most likely always be less than the barrel entry proof of 120.”

David Whitmer of MGP guiding our tasting.

I asked if, being the former Seagrams distillery, they were still using some of the yeast strains originally developed by Seagrams scientists in the first half of the 20th century. “Yes, we’re still using yeast strains that would have been cultivated way back then”, David said.

A bit about the brands

George Remus Bourbon

A blend of high rye bourbons aged 5 to 6 years.

MGP purchased the brand in November 2016 from a couple Cincinnati entrepreneurs who were sourcing from MGP at the time. Though David tells me the old version was a blend of younger 2 to 3 year bourbon. The team at MGP improved the blend and brought it back to market.

My thoughts: This is a decent sipping or mixing bourbon but didn’t blow my socks off. It’s a high rye MGP mashbill from a group of people with tons of experience making high rye bourbon. It has a nice profile though not much complexity. None of this is a bad thing per say. At $44.99 it’s moderately priced and probably worth it for fans of MGP bourbon.

Remus Repeal Reserve I & II.

Remus Repeal Reserve I (2017)

A blend of high rye bourbons 11 & 12 years old.Two mashbills, 21% and 36% rye.Bottled at 94 proof

My thoughts: This takes Remus to another level. Bottled at the same 94 proof but aged about twice as long as George Remus and commanding a shelf price of $70-$80. This is an excellent high rye bourbon though might be hard to find as it’s an annual release.

Remus Repeal Reserve II (2018)

Bottled at 100 proofOfficially released on November 14th, 2018. (George Remus’s birthday.)

They will do this Reserve release every year. Releasing a set number of cases to the market each time. One thousand 9L cases in total. As they expand to more markets, more than the 12 they are in now, the number of bottles per market will drop and this bourbon will become more scarce.

My thoughts: This is a fantastic bourbon and easily my favorite of the day’s samples. We were some of the first people outside of the company to taste this new release. Bumping the proof from last years 94 to 100 proof on the RRRII was a great move. That extra heat balances this complex bourbon and thoroughly shows off the skill of the MGP distillers and blenders. Personally, I enjoyed the RRI but didn’t purchase a bottle for my collection. At $85 the RRRII is worth the price and will definitely get my money.

Rossville Union Rye & Barrel Proof Rye

Launched in 201894 proof (112.6 for the Barrel Proof)A blend of 51% and 95% rye mashbills (corn and barley being the other grains)

David says they are after a particular profile as opposed to a specific recipe. Not one single mashbill is ever used for Rossville Union. the standard rye is a blend of the above two percentage mashbills. The Cask Strength, however, is not just the same blend at a higher proof. It is in fact a different percentage blend of those two mashbills, also at a higher proof. The standard is meant to be approachable and comfortable. The barrel proof is meant to be more bold.

My thoughts: I’ll be the first to tell you rye is not my preferred brown spirit. It’s hard for me to pass judgement given this is a category I don’t generally prefer. I can share what Mark Gillespie (WhiskyCast) said, “I would spend my own money on the Remus Repeal Reserve II and the Rossville Union Barrel Proof. And that’s the highest praise I can give.”

Till Vodka

Distilled from “hard” red winter wheat which is planted in the fall in northern states vs. “soft” wheat which is planted in the spring in southern states.No glycerol or citric acid added.

My thoughts: When tasted next to one of the other leading vodka brands Till comes off clean and bright. It doesn’t have a strong ethanol flavor like many other vodkas. At $24.99 Till shows that quality vodka doesn’t have to be overpriced.

The lineup of MGP’s in-house brands.

As we tasted I asked David his opinion about chill filtering. Given his extensive chemical background I hoped he would have some perspective to share. David told us that chill filtering removes some of the fatty acids that he wants in his whiskey. He went on to say that all of their whiskeys are 94 proof or higher so there’s no need to chill filter. (Chill filtration is a process developed to remove a cloudy haze that can develop around 80 proof and can be unappealing to consumers. Basically the process chills the whiskey, solidifying fatty acids that are then filtered out.) Though not a necessary step some brands continue to chill filter and claim that it does not impact the flavor of their products. MGP brands are NOT chill filtered.

A great batch of cocktails paired with an incredible dinner at Bouquet Restaurant in Covington, KY.

Later in the evening I spoke more with David as we rode to and from dinner. According to David, a lot of what they do at MGP is to provide valuable guidance and advice. They help their customers navigate mashbills, yeast strains, aging, and a host of other variables that could be overwhelming to a new brand. Using their experience they help identify potential challenges before they arise and guide their customers to a successful end spirit. David told me that MGP used to have a 1,000 barrel minimum order but has recently lowered that to 200. They also allow multiple groups to combine orders to meet that quantity. So….. who’s in?

(Thank you to Gregory + Vine PR and MGP for inviting us out. As well as the MGP team for warmly welcoming us to their home.)

When you think of brunch cocktails, you probably imagine a fresh pitcher of mimosas or a tall, elaborately garnished Bloody Mary. You may not notice, but vodka, champagne, and other clear liquors dominate the brunch cocktail menu with nary a whiskey drink in sight. People tend to associate whiskey with heavier or stronger mixed drinks […]

When you think of brunch cocktails, you probably imagine a fresh pitcher of mimosas or a tall, elaborately garnished Bloody Mary. You may not notice, but vodka, champagne, and other clear liquors dominate the brunch cocktail menu with nary a whiskey drink in sight.

People tend to associate whiskey with heavier or stronger mixed drinks that sound too aggressive to pair with French toast and omelets. But dig a little deeper: there are a lot of ways to make light refreshing cocktails and great tasting breakfast treats with bourbon.

So why not give bourbon-soaked brunch a shot? Shake things up and impress your cocktail-loving friends as you explore our twists on old favorite brunch recipes from mimosas to cinnamon rolls and much more.

1. The Bloody Widow

Bourbon Meets the Bloody Mary

You don’t have to be a brunch aficionado to have a preference between Bloody Marys and Mimosas. But why waste your time arguing about which is better when you can channel that energy into crafting the next level version of each?

Start with your favorite bourbon and add a slice of bacon and potato straws to make the Bloody Widow, a hearty brunch cocktail sure to make bourbon a staple of your Sunday morning drink menu.

Combine French’s Fried Onions and Old Bay in a small bowl. Flip glass upside down in the bowl and coat the rim of the glass in the mixture. Set aside (in the fridge, if possible).

Get two other pint glasses. Fill up one glass at least half way with ice.

Pour all ingredients EXCEPT tomato juice over ice.

Once all ingredients are combined, fill up the rest of the glass with tomato juice.

Pour drink from one pint glass to the other until well mixed (4 or 5 times).

Pour into the first glass, careful not to slosh over the coated rim.

Garnish with pickle spear, celery stalk, and bacon.

2. Pig Candy

Never heard of pig candy? Well, you are in for a treat! Whether you use them as a topping for salads and desserts or serve them as a brunch finger food, bourbon candied bacon will be the new star of your morning spread.

Crunchy and chewy, sweet and spicy, these delicious morsels will make you fall in love with bacon all over again.

Preheat the oven to 350 degrees F. Line two large rimmed baking sheets with foil or parchment paper. Then set a wire baking rack on each sheet.

Mix the brown sugar, bourbon, vanilla, and crushed red pepper in a large bowl. Cut the bacon into squares and toss it in the bourbon mixture. Mix well to coat.

Place the bacon squares on the wire racks. Brush extra bourbon mixture over the bacon, saving the rest for later. Bake for 40-60 minutes, until the bacon is brick-red and crisp.

Brush the bacon with the remaining bourbon glaze halfway through baking. (Cooking time depends on the thickness of your bacon.)

The bacon will still be a little flexible while it’s hot but should quickly cool into dry pieces that are crisp on both sides. You can take a piece out of the oven and cool it to test for doneness.

Cool the bacon to room temperature, then serve or package for gifts! (Crisp dry Pig Candy can sit out at room temperature for up to 3 days. But feel free to keep it in the refrigerator, just to be safe.)

3. Seelbach

Splash Some Bourbon in Your Mimosa

If Bloody Marys aren’t your thing, look no further than the Bourbon-Champagne Cocktail. People think drinking Bourbon with OJ at breakfast is a bit like driving a front-wheel drive car into the mountains. It just can’t make sense! But the dreamy mixture of bourbon, bitters, orange liquor and sparkling wine in this drink will you have you wondering why you ever settled for something less with your favorite meal of the week.

Stir ingredients briefly over ice, strain into a chilled flute, top with Champagne and garnish.

4. Cold Brew and Bourbon Cocktail

Take Your Coffee Up a Notch

You can hardly ever go wrong pairing two great tasting things together, especially your favorite cold brew coffee and bourbon. With a dash of maple syrup and nutmeg, this cocktail works equally well for an early morning pick-me-up or a nightcap after a delicious meal.

Whether you are mixing up a glass for yourself or a pitcher for friends, the Cold Brew and Bourbon Cocktail is sure to be one of your go-to drinks year round. Check out the recipe here.

credit: sarahjhauser.com

Cold Brew + Bourbon Cocktail*
Serves 1

Ingredients:

1 1/2 ounces cold brew coffee concentrate

1 ounce bourbon

1 ounce heavy cream

1/2 ounce maple syrup

Ice

Ground nutmeg

Directions:

Add the coffee, bourbon, cream and maple syrup to a cocktail shaker (or other airtight container) with ice. Shake vigorously for about 15 seconds. Strain out the ice, pour into a glass and top with ground nutmeg.

Note: If you want to make this to serve a crowd, adjust the recipe using 3 parts cold brew coffee concentrate, 2 parts bourbon, 2 parts heavy cream and 1 part maple syrup.

5. Fill Your House with the Scrumptious Smell of Bourbon Cinnamon Rolls

There is nothing better than waking up to the smell of fresh, homemade cinnamon rolls wafting through the kitchen to your bedroom. Whip up an extra special batch for your special someone (or just for yourself) with a kick – bourbon vanilla icing.

Take your weekend comfort food to a new high, and you will forever be known as the greatest roommate, partner and/or master of self-love in your area. Check out the recipe to find out more.

In a stand mixer, combine yeast, water and 1 teaspoon of sugar and stir. Wait about 8 minutes to allow the yeast to activate.

While the yeast is coming to life, gently warm the milk, maple syrup, butter, sugar and salt over low-medium heat in a saucepan until the butter has melted.

In a stand mixer fitted with a paddle attachment, combine 2 1/2 cups of flour with the yeast and milk mixtures. Beat until smooth. With the mixer still running, add 4 of the 5 eggs one at a time until they incorporated into the dough.

Change the paddle attachment to the dough hook, and add the remaining flour. Run the mixer for 8 – 10 minutes, until the dough ball comes together.

Lightly oil a large bowl, place the dough ball in and cover with cling film. Wait for the dough to double in size (approximately 1 1/2 hours). You could also rest the dough in overnight in the fridge at this point.

Once the dough has doubled in size, punch it down and place it on a floured surface. Roll the dough out into a large rectangle at 18-inch x 12-inch, about 1/2 thick. Cover the dough with softened butter, and evenly coat the top with cinnamon and brown sugar.

Beginning at the 18-inch side, roll the dough into a large cigar-shaped log and pinch to seal. Cut the rolled dough into 12 even pieces. Grease two Texas-style 6 cup muffin tins with butter, place dough pieces in, and rest until doubled in size (about 45 minutes).

Preheat your oven to 350°.

Beat an egg and brush the tops of each bun with it. Bake for 30-35 minutes.

Remove the buns from the tins and let them cool on a rack for 20 minutes. While they are cooling, combine the powdered sugar, vanilla, bourbon, and melted better in a medium-sized bowl, and whisk together.

Top the cooled buns with icing. And there you have it, the next level of comfort food.

6. Who Needs a Plate When You Can Make a Bourbon Brunch Cocktail

The mark of a truly amazing brunch is the perfect pairing of food and drinks. But sometimes you just need to cut to the chase and address your hangover immediately, so there is always the Bourbon Brunch Cocktail: an amazingly decadent meal in a glass.

With apple cider and bourbon meeting maple syrup and ginger beer garnished with thick cut bacon and a mini waffle, you will have everything you need to start your day off right.

Cook bacon on rack at 350 for 25 minutes. Rub with cayenne pepper, brown sugar, and maple syrup and bake for another 5-10 minutes in oven

Slit mini Eggo waffle and toast until golden brown.

Combine drink ingredients in a glass and stir together

Garnish with cooked Eggos and bacon strips

7. Start Your Sunday by Steeping a Pot of Whiskey Chai Tea

If you prefer chai to coffee, you can still be a part of the bourbon brunch extravaganza! With a variety of spices to complement various bourbons, there are a million different ways to cozy up with a whiskey chai tea on a cold winter morning.

Be sure to use fresh spices to bring out the flavors in your tea, and slow down as you make it to enjoy the full experience of rest and relaxation.

In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan.

Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot.

8. Bridge Dessert and Brunch with Bourbon Breakfast Cookies

Who says you can’t have cookies for breakfast? Take the classic bourbon over cereal breakfast and bake it into these delicious, cakey delights.

Whether you are following the recipe with a honey-tinged bourbon or exploring your own favorite flavors, the bourbon breakfast cookies are guaranteed to change your mind about eating dessert before dinner.

credit: kirbiecravings.com

Bourbon Breakfast Cookies*Makes 20 cookies

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter (softened)

2/3 cup sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla

2 cups of honey bunches of oats (or cornflakes)

4 1/2 tbsp honey tea Red Stag bourbon

1 cup chocolate chips

Directions:

Preheat the oven to 375 degrees and line baking sheets with parchment paper or silpat mats.

Whisk together flour, baking soda and salt in a medium-sized bowl.

In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer until combined. Add the eggs and the vanilla and mix on medium speed until batter is smooth.

Add in the flour mixture on low-speed until combined. Add in 1 cup of the cereal (leaving 1 cup still) to the batter. Before mixing, pour bourbon directly on top of the cereal so that the flakes soak up some of the bourbon. Mix on low-speed until all of the bourbon is incorporated into the batter. Add in chocolate chips and remaining cereal and stir with wooden spoon until it is mixed into the dough.

Scoop large tablespoons of dough and drop onto baking sheets about 2 inches apart. Shape dough into round circles and press down gently on the dough so that the cookies spread more when baking.

Bake for about 8-10 minutes. Remove cookies from try to let them cool on wire racks.

Father’s Day 2018 is coming up quicker than you thought! Check out these 5 awesome bourbons we think make great gifts for the #1 Dad in your life. 1792 Full Proof Bourbon $45 Named the World’s Best Bourbon by Whisky Magazine at the 2018 World Whiskies Awards, 1792 Full Proof brings […]

Father’s Day 2018 is coming up quicker than you thought! Check out these 5 awesome bourbons we think make great gifts for the #1 Dad in your life.

1792 Full Proof (Credit: Sazerac)

1792 Full Proof Bourbon

$45

Named the World’s Best Bourbon by Whisky Magazine at the 2018 World Whiskies Awards, 1792 Full Proof brings a lot to the table. First introduced in 2016 by the Barton 1792 Distillery this 125 proof expression of 1792 continues to win awards. The brand name 1792 is a nod to the year Kentucky joined the union. Another interesting tidbit is the choice of the term “Full Proof” in the branding of this bourbon. It isn’t a “Barrel Strength” or “Barrel Proof” bottling, that would be indicated by varying proofs from different barrels. All 1792 Full Proof is bottled at 125 proof which means it comes out of the barrel a bit higher and is then proofed down to a consistent 125. While this ‘Full Proof’ expression may be difficult to find, the ‘1792 Small Batch’ is an alternative excellent choice with wide availability. If you can find any of their Limited Edition offerings at retail they’ll be hard to pass up!

FEW Spirits Bourbon (Credit: FEW Spirits)

FEW Spirits Bourbon

$43

If you’re looking for a local pick check out FEW Spirits Bourbon. Distilled in Evanston, IL since 2011 FEW Spirits produces Bourbon, Rye, and a couple truly unique Gins. “By using a traditional high-rye bourbon mashbill made from 70% locally grown corn, 20% rye and 10% barley, and fermenting with a unique, peppery yeast normally used for Saison beer, FEW ramps up the spice and delivers a complex spirit in its Bourbon Whiskey.” Read more about FEW in our blog post, click here. FEW hosts regular events at their Evanston distillery including cocktail classes, vinyl nights, and “FEW Fridays” with live music and food trucks!

Angel’s Envy Port Finished Bourbon (Credit: Angel’s Envy)

Angel’s Envy Kentucky Straight Bourbon Finished in Port Wine Barrels

$46

The Angel’s Envy brand is relatively new to the bourbon world and has developed a venerable brand in a short time. Started in 2010 by father and son team, Lincoln and Wes Henderson, their flagship $12 million Louisville distillery opened in 2016. But the heritage of the brand goes back much further. The late Lincoln Henderson enjoyed an accomplished career with Brown-Forman, where he created Woodford Reserve and Gentleman Jack. He came out of retirement to create Angel’s Envy, his first solo project. When he passed in 2013 his son Wes Henderson and grandsons Kyle and Andrew Henderson took the helm. In addition to this Port Wine Cask finished bourbon they produce a sweet Rum Finished Rye Whiskey and yearly limited release Cask Strength offerings.

Blanton’s Gold Edition (Credit: Age International)

Blanton’s Bourbon Gold Edition

$143

You’ve probably heard of Blanton’s Bourbon but did you know they make an export only version named Blanton’s Gold Edition? Made in the same Buffalo Trace Distillery in Kentucky, the Gold Edition is bottled at 103 proof, 10 points higher than Blanton’s Original Single Barrel, and only available overseas. Why oh why?! If you’re looking for an extra special gift for dad you can splurge on this $99 bottle (+$43 shipping) and have one delivered to your door by WHISQY. (We previously recommended Masters of Malt for international purchases however in April they stopped shipping to the US. If you use WHISQY please let us know your experience!)

Binny’s (Credit: Binny’s)

Binny’s Hand Picks

$Varies

If you’d like a unique bottle that dad won’t be able to find anywhere else visit your local Binny’s. The Binny’s “whiskey hotline” team regularly tastes hundreds of barrel samples from distilleries around the world to hand pick the very best single barrels. These barrels are then bottled, just for Binny’s, and available until they sell out. You can find more information here or by visiting/calling for their current inventory. As of this writing it looks like they have a Wild Turkey Russell’s Reserve and a Journeyman Last Feather Rye.

]]>https://www.chicagobourbon.org/2018/06/07/5-great-bourbons-for-dad-this-fathers-day/feed/05116The Top 7 Strangest Places To Be Found Drinking Bourbonhttps://www.chicagobourbon.org/2018/05/14/the-top-7-strangest-places-to-be-found-drinking-bourbon/
https://www.chicagobourbon.org/2018/05/14/the-top-7-strangest-places-to-be-found-drinking-bourbon/#commentsMon, 14 May 2018 12:43:00 +0000https://www.chicagobourbon.org/?p=5061

Whether you’re touring distilleries in Kentucky or stuck at the airport bar endlessly refreshing Facebook, most things are better with a glass of bourbon. Bourbon’s roots lay in Colonial America, but in recent years it has grown into a worldwide bar staple. Why has it become so popular? For starters, there are endless ways […]

Whether you’re touring distilleries in Kentucky or stuck at the airport bar endlessly refreshing Facebook, most things are better with a glass of bourbon.

Bourbon’s roots lay in Colonial America, but in recent years it has grown into a worldwide bar staple. Why has it become so popular? For starters, there are endless ways to enjoy it. From President Andrew Jackson distilling and tossing back his own whiskey on the White House lawn to rocker Lemmy Kimister’s backstage favorite, Jack and Coke, we can all agree with Mark Twain, who famously said, “Too much of anything is bad, but too much good whiskey is barely enough.”

But you loved bourbon long before it was hip, and you’ve seen it all. You explored its history, savored the flavors and even found a guy who makes sure you get one Pappy Van Winkle bottle each year. You have experienced all bourbon has to offer, so how else can you celebrate your love of bourbon?

How about sipping an excellent Old Fashioned in a refurbished drunk tank? Or relishing a Mint Julep in a Cold War bunker? Are artisanal body shots more your speed? The world is your oyster, and we’re here with a few wild ideas to reinvigorate your love for Kentucky hooch.

Vernadsky Station Bar

1. Crack Open a Cold One with the Penguins in Antarctica

In the late 1940s, British scientists at Vernadsky Research Base in Antarctica were sent supplies to build a new pier. But, being the brilliant men they were, the scientists opted to build a proper English pub instead. The southernmost bar in the world was later sold for one British pound when the base traded hands to the Ukrainians. The new owners distil their own vodka on site, but it is still the perfect place for a whiskey drink with your penguin pals.

The team behind London’s Bompass & Parr

2. Artisanal Body Shots with a Twist in London

Have you ever thought, “Man, I’d love to take a top shelf body shot in a super swanky restaurant?” That’s an oddly specific request, but you’re in luck on Valentine’s Day at Bompass and Parr in London. The Anatomical Whiskey Tasting pairs vintage spirits with people the same age as the liquor, ranging from 20 year to 50 year reserves and models. Before each tasting, the intrepid model/vessel tells stories about their life to give a real sense of the time the bourbon spent in the barrel. After a successful launch in 2015, similar events have popped up at different bars around London. Let’s raise a toast to bourbon for doing the unimaginable and transforming questionable frat party antics into highbrow performance art.

Cave Bar

3. Paint the Town Red in a 2,000 Year-Old Tomb

Aside from the over the top rave scene in The Matrix: Reloaded, you probably don’t think of caves as a nightlife destination. But if you find yourself in Petra, Jordan (one of the new seven wonders of the world), you can explore the aptly named Cave Bar, a Nabataen tomb replete with carved sandstone rock faces and giant stone “God blocks” towering over an elegant torch-lit room. While the creators of the gorgeous space probably (definitely) had better things to do than get sloshed, two millennia later we are here to reap the rewards of their craftsmanship as the perfect backdrop for a totally-not-ironic bourbon on the rocks.

The Bunker Club in Oklahoma City

4. Get Bombed in a Cold War Bunker

Bunker Club in Oklahoma City markets itself as a “high dive” bar, but beyond the uber-hip craft beer and Cold War-themed murals, has a truly thoughtful and delicious cocktail menu and lovely selection of local beers. Check out the Dr. Strangelove for a mixture of bourbon and pistachio cream of coconut, sure to make you forget the bomb. Their take on the Old Fashioned, called the Black list, is also well worth a shot. Priced from $6-$10, washing away the existential threat won’t break the bank.

This dude, downing beers at Carmax

5. Hit Up Carmax and Get Sloshed with This Dude

If you’re really desperate for some novelty, just hang out with Justin K., who has checked in at Carmax (yes, the used car retailer) not once, but twice, to sip a nice cold brew. So far, he’s imbibed on a Panama Krunkles beer by Terrapin and a Hopped Bourbon Cask Ale by Innis and Gun. Well man, we’re happy for you, but maybe not at a car dealership. Take it one step further and bring some bourbon along with you to this Carmax location in Knoxville, TN, where you can hopefully lure Justin towards the O’Charley’s down the street. Seems like he’d be open to the idea, and maybe he needs a friend to make sure he’s not going on any test drives. Yikes!

GWAR Bar in Richmond, Virginia

6. Toast Your Alien Overlords with an RVA Happy Meal

Shock rock titans Gwar have graced the former capital of the Confederacy, Richmond, Virginia, with their newest excursion into world domination, Gwar Bar. While the bar looks like an unassuming part of the Jackson Ward neighborhood, upon entering you quickly realize you are in for a wild night. The headbangers haven feels like a schlocky Troma sci-fi movie set in the best way, while the locally loved RVA Happy Meal cures all thirst through the classic pairing of a shot of whiskey and a PBR. There’s really no better way to toast the memory of the great marauding alien warrior Oderus Urungus.

Alibi Bar in Boston, MA

7. Swishing Craft Cocktails in a Boston Drunk Tank

The last place you want to end your night is in the drunk tank, unless you’re in Boston. Formerly the Charles Street Jail, Alibi is a hip cocktail bar that maintains much of its old jail décor with the addition of celebrity mug shots, tasty snacks and DJs Thursday through Saturday. The outdoor patio is unrivaled during warmer months, while the indoor bar is the coziest you will feel in the slammer.

This is a guest post from writer Sam Casteris. You can read more of Sam’s writing here!

I first met Rick Schneider, Founder of Isanti Spirits, at the 2017 Heartland Spirits Fest. Where Rick’s “Sunken Bobber” Bourbon took home a silver medal. During the event Rick told me about his distillery in Isanti Minnesota. He essentially runs the distillery himself, a one man show. Rick grows the botanicals used to make his […]

I first met Rick Schneider, Founder of Isanti Spirits, at the 2017 Heartland Spirits Fest. Where Rick’s “Sunken Bobber” Bourbon took home a silver medal. During the event Rick told me about his distillery in Isanti Minnesota. He essentially runs the distillery himself, a one man show. Rick grows the botanicals used to make his gin in his front yard, prints his own branded t-shirts in his basement, and his wife, Nikki, and friend, Justin Kamerer, even designed the graphic art for his bottles. (Justin also designs posters for the Foo Fighters, Pearl Jam, and others. You can see more of his work here!) These unique aspects of his distillery left me wanting to learn more from Rick. Later in 2017, when his spirits reached the Chicago market, we reconnected.

The pole barn Rick renovated for his distillery.

Rick lives in Minnesota, in fact he lives on the distillery property, an old farm that he converted. You could say that he lives his brand more than most. Over the years he’s had many creative passions including glass blowing, which he turned into a career as a college art professor, music, he’s a punk rocker at heart, home brewing, and now distilling. Rick tells me he’s still a full-time art professor teaching glass blowing Monday through Wednesday, then distilling Thursday to Sunday.

Blown glass art created by Rick and his wife Nikki.

I asked Rick how he came to be a distiller and this is what he had to say. “Every once in a while I would have a great glass of whiskey and think ‘man I wish I knew how to make this stuff!’. I was sitting in front of my computer with a glass of Maker’s Mark winter 2010 and started reading whiskey making forums. I found Dry Fly Distilling in Spokane, WA, which everyone was talking about at the time. I called up the owner Don Poffenroth and talked to him for an entire afternoon.” Rick got serious about his research and planning in 2011. That fall he quit his teaching job and began working on his distillery plans. In the spring of 2012 he went to Washington for an immersive week-long one-on-one class at Dry Fly. After that he called up Prof. Kris Berglund head of Michigan State University’s Artisan Distilling Program. (I bet you wish you’d picked that major.) Rick packed his bags and spent the next 2 months in Michigan learning from Kris, who he calls the “godfather” of the American craft whiskey industry.

Rick Schneider standing with the Carl still at Michigan State University.

From there Rick found some property just outside of Isanti, MN and moved his family back to his home state. Now in its fourth year the distillery produces the equivalent of about one 53 gallon barrel each week. His goal with the brand is to make small quantities of great whiskey. Not to take over the whiskey market. At the 2017 Chicago event I sampled his bourbon at about 1-year-old. His two and a half-year old bourbon, aged in 30 gallon barrels, is about to hit shelves followed by a 4-year-old release next summer. Rick tells me he’d like to add a brandy to his lineup as a long-term goal, maybe an Irish style whiskey as well. But now his focus is bourbon and rye. Rick gets all of his grain from a local farmer just 15 miles away. A close relationship allows Rick to choose the grain varietals that the farmer grows for him.

Rick showing off his bottle filling gizmo.

Now available at Binny’s you’ll be able to find Isanti Gin, Bourbon, and Rye Whiskey. Priced at $24 to $35 for a 750ml bottle Isanti Spirits don’t carry the sticker shock found on many craft spirits. Rick tells me this is by design. “I looked at what would be the most I thought my dad would spend on a bottle of whiskey. Then I worked hard to stay under $40.” Rick believes that the ultra premium model many brands chase is a lot of marketing fluff. “Benchmark is an 8-year-old whiskey for $10! There are more than palatable whiskeys out there for $10 to $20. If I can make enough that I can keep doing it and having fun that’s what’s important to me.” His two and a half-year bourbon and next years 4-year-old release will see a small price bump over his one to two-year old bottlings but not much. In line with Rick’s pricing mentality he’s just looking to cover his angels share losses as his whiskey continues to age.

Last summer we visited WhistlePig Farm in Shoreham Vermont. A working farm and distillery producing award winning rye whiskey. We drank, distilled, chased pigs, and sat down for an interview with WhistlePig Founder Raj Bhakta. Join us as Raj tells us about his inspiration, struggles, and future musings on the WhistlePig family. More: Read […]

Last summer we visited WhistlePig Farm in Shoreham Vermont. A working farm and distillery producing award winning rye whiskey. We drank, distilled, chased pigs, and sat down for an interview with WhistlePig Founder Raj Bhakta. Join us as Raj tells us about his inspiration, struggles, and future musings on the WhistlePig family.

Chicago Magazine knows how to party. For its Third Annual Barrel Night, hosted at Chop Shop on February 22, 2018, Chicago Magazine brought together whiskey, rum, tequila and other spirit vendors for an exciting Thursday evening. Delicious food, two featured cocktails, and activities to change-up the pace from sipping whiskey promised a memorable event. […]

Chicago Magazine knows how to party. For its Third Annual Barrel Night, hosted at Chop Shop on February 22, 2018, Chicago Magazine brought together whiskey, rum, tequila and other spirit vendors for an exciting Thursday evening. Delicious food, two featured cocktails, and activities to change-up the pace from sipping whiskey promised a memorable event. Eager to enjoy the cocktails, the crowd also wanted to learn more about spirits. Each attendee received a card upon entering the venue with ‘Whiskey 101’ on one side and a list of all the Sips, Snacks and Shops not to be missed.

Chop Shop Chicago, 2033 W North Ave.

The variety of spirits representatives spanned geographies brought with them a range of styles. KOVAL Distillery, FEW Spirits (Evanston, IL), Blaum Bros. Distilling Co. (Galena, IL), and CH Distillery represented local spirits; as well our neighbors in Michigan at Journeyman Distillery and Wisconsin’s Driftless Glen. Kentucky Bourbon found prominent place and Tennessee (Belle Meade Bourbon) and Alabama (Clyde May’s) whiskey brought their spirits and story. International whiskey featured several Irish distillers, Scottish whisky and French brand Brenne. There was also rum and gin; Hornitos Black Barrel tequila was available for sampling and mixed in a featured cocktail. The rum brands were making a big splash in popularity with not only great mixed drinks and samples but also fun giveaways. By the end of the evening many attendees walked away with a panama straw hat!

The food, both passed and available from two vendors at stations, came from theater district’s Rosebud Prime and India House. The passed food was fun finger food appetizers like macaroni and cheese fried balls and deviled eggs. The food was excellent and I enjoy spicy foods, but I don’t like to mix tasting whiskey with spicy foods. I think it’s harder for me to taste some of the little flavor nuances of the spirits after spicy foods. I’ll admit to being a whiskey dork, and for me, tasting the whiskey was the reason for the evening, and I know I am not the only one who believes that spicy food is not the best for tasting. I should have stuck to the naan. An ice cream cart from Dipsy Desserts satisfied my sweet tooth. They hand dipped ice cream bars in chocolate and had choices of toppings and drizzle.

India House in the house!

There were interesting vendors that made this event, on paper, seem hard to pull off. How was Chicago Magazine going to have whiskey sampling, hot stone massages, golf swing analysis and a magician at one event? But it was worked. My Chicago Golf set up a putting green along part of the second floor and attendees checked to see how good their follow through was after a couple pours of whiskey. Eighteen Eight Fine Men’s Salon provided a hot stone massage for some after-work relaxation. BLVDier Custom Clothier had fabric swatches and measured on the spot for ties and shirts.

The spirit brands played to the audience and what was appropriate for the event. Highland Park Whisky, which sometimes sends kilt-wearing brand representatives, only had a single two-foot long ax on their table. They did not forget their Viking heritage and branding but also were not leading with that foot. Highland Park also had what I might guess was the night’s most hard to find bottle of liquor on their table to taste. I asked right away if Full Volume was available because it’s a memorable whisky. I will also say that most people stopping by the Highland Park table tasted other expressions from the collection and would have had to ask for Full Volume by name or be really into the Viking experience to get a taste of it. A taste of one Highland Park whisky, and talking with their staff could help you get an understanding of their story, be it Full Volume or the 12 Year Single Malt Scotch.

This is what made this event wonderful for the crowd for which it was designed. I’m probably the only one who cared that the awesome food was on the spicy side for a whiskey tasting. The representatives were the best from their companies and understood the audience. You know you’re talking to a wonderful staff member when someone with no spirits knowledge and someone with lots of spirits knowledge can learn and enjoy the interaction. As I was tasting bourbon from Driftless Glen Distillery (Baraboo, WI), another attendee asked how many bottles could come from a barrel of whiskey. It’s a simple enough question, right? 53 gallons from a barrel is equal to how many 750 ml bottles? This representative answered the question very well and suggested one variable, barrel size, that might change this number. He gave her rough number with some quick math and she was happy. I joked about what a loaded question that was and how much more complicated an answer he could have given. Two hours later that poor woman could have been there hearing him talk about angel’s share evaporation rates and rackhouse placement, age, the proof of the bottled spirit and its barrelling proof. I would have been fascinated but I don’t think she would have enjoyed it. It’s all about engaging the audience.

It was a great event to bring new people into a little more knowledge about spirits. The room was buzzing with energy. People enjoyed the evening and for a Thursday night, I’d say, it was a pretty great excuse to drink some awesome whiskey.

The new Trump tax plan, Tax Cuts and Jobs Act, affects most Americans in one way or another. But do you know how it affects distillers and the spirits they’ll be providing you in 2018 and beyond? Part of the tax plan includes the Craft Beverage Modernization and Tax Reform Act of 2017. A long […]

The new Trump tax plan, Tax Cuts and Jobs Act, affects most Americans in one way or another. But do you know how it affects distillers and the spirits they’ll be providing you in 2018 and beyond?

Part of the tax plan includes the Craft Beverage Modernization and Tax Reform Act of 2017. A long time in the making this act has been heavily promoted and supported by the American Distilling Institute (ADI) and the Distilled Spirits Council of the United States (DISCUS). It affects brewers, winemakers, and craft distillers who we’ll focus on here.

From a DISCUS press release last week:

“This legislation reduces the federal excise tax on distilled spirits producers for the first time since the Civil War, which will enable the more than 1,300 operating distilleries nationwide to re-invest in their businesses and stimulate job growth in their communities.”

What this means for craft distillers

This new legislation makes changes to IRS code enacted in 1986. One of the primary benefits is to reduce the rate of excise tax on distilled spirits meant for consumption for the next 2 years, bourbon included. Federal excise tax on distilled spirits is reduced to $2.70 per proof gallon on the first 100,000 proof gallons of distilled spirits. Down from the previous $13.50 per proof gallon. (This also applies to spirits importers.) This is a boon to craft distillers, who by law can sell a maximum of 100k proof gallons per year. If they do produce 100k gallons this year they will save over $1 million on taxes! That could translate to another copper still, more employees, or more bourbon. This new, temporary, tax reduction brings the tax rate on distilled spirits more in-line with wine and beer.

Further, the “production period” no longer includes the aging period for distilled spirits. This means any applicable interest costs no longer accrue during the aging period of bourbon. The amendment also strikes the word “bulk” from the 1986 IRS code. For example, “Bulk distilled spirits” is replaced with “Distilled spirits” eliminating any confusion as to the application of these regulations to craft distillers.

What is a Proof Gallon?A proof gallon is one liquid gallon of spirits that is 50% alcohol at 60 degrees F.

To find out exactly how this affects local craft distillers we reached out to Nick Nagele, Co-Founder of Whiskey Acres Distilling Co. Here’s what he had to say.

“The reduction in the FET [Federal Excise Tax] will allow Whiskey Acres to make immediate investments back into the business which includes increasing our production and building a new visitors center. This manifests immediately in expanding our payroll as we are adding an assistant distiller to work a second shift. We’ll also be utilizing local labor for the building, and have expanded staffing needs once the visitor’s center is complete. These investments will help Whiskey Acres to continue to be a sustainable and reliable supplier, as well as give our customers a unique and more comfortable setting to enjoy Whiskey Acres year round. Our second shift will allow us to add approximately 70 more batches per year without making any major capital investments. However, the reduction in FET has made it far more likely that we’ll be able to make necessary investments in equipment to continue our growth to meet consumer demand.”

But not all distillers see this temporary tax change as a windfall. Another industry source I spoke with had this to say “If a craft distillery can’t compete on a price/quality combination that is competitive with the big distillers then they don’t belong in the industry.” And his thoughts on how this tax reduction for distillers might impact consumers. “I think it will do minimal good for consumers in terms of price cuts. Those who already have a strong price/quality combination won’t want to further lower prices because the tax cut is temporary and you can’t raise prices when it expires in 2 years. Some of the tax cut probably will get spent on equipment.” To be fair, it isn’t only craft distillers benefiting from this tax reduction. Distillers of all sizes will realize a benefit on the first 100k proof gallons they produce.

When I asked him how the craft spirits industry as a whole might be affected long-term he shared these thoughts. “It won’t help the craft industry on an overall basis because it will encourage mediocre producers to stay in the game longer, thus continuing to drag down overall quality and the reputation of the industry.” The idea of a craft spirits market correction is very real. Craft distilleries in the US have opened at an incredible rate, 195 craft distilleries in 2010 to 1,308 craft distilleries in 2016 according to Statista.com. Many of these distilleries make good spirits, some not so good, and even fewer produce excellent whiskey. While more bourbon options on the shelf can be a good thing, if most of your options are really good bourbon that is a great thing.

The Alcohol Tobacco Tax and Trade Bureau (TTB) is also getting a boost in funding as part of this bill. Specifically, $15 million is earmarked to accelerate the processing of formula and label applications, accelerate the processing of permit applications for non-industrial alcohol production and distribution, and support programs to enforce trade practice violations.

What this (could) mean for you the consumer

There’s no doubt this amended regulation will put more money into the pockets of distillers. What they do with that money is of course up to them. It could lead to:

The boost in funding for the TTB, specifically the programs outlined above, should hopefully result in more distilled spirits making it to market faster. I hope this will also lead to better and more accurate bourbon bottle labeling but I’m not holding my breath. Subscribe to our email list below as we continue to follow this and other bourbon news into 2018!

Since starting Chicago Bourbon I’ve looked for resources to boost my bourbon knowledge and have found some amazing experiences. I have personally taken a few of these classes and the rest are on my list. As we move into 2018 Chicago Bourbon will continue hosting bourbon tastings for corporate events large and small. (If […]

Since starting Chicago Bourbon I’ve looked for resources to boost my bourbon knowledge and have found some amazing experiences. I have personally taken a few of these classes and the rest are on my list. As we move into 2018 Chicago Bourbon will continue hosting bourbon tastings for corporate events large and small. (If you’d like to bring our bourbon experience to your next corporate conference or happy hour please contact us.) As part of this public facing educational focus we stay sharp by soaking up bourbon knowledge wherever we can find it. For this article I’ve focused on Midwest based offerings and online education. If you know of other great bourbon education opportunities please share in the comments. Below are 7 resources we’re excited about!

1. Stave & Thief Society – Online and in person$60 – $500+

The Stave & Thief Society based in Louisville, KY offers a handful of classes, both online and in person, covering a range of bourbon knowledge. Their online classes are taken at your own pace and end with an online test. The more advanced classes are offered in person and involve classroom lecture, hands on distilling, and sensory training. Advanced classes are scheduled throughout the year at their Louisville training center. This past October 2017 they brought their Executive Bourbon Steward class to Chicago and already have more Chicago classes scheduled in 2018 (February & June).

Their most economical and self-paced training is the Certified Bourbon Steward program. Order the training material online, study at your own pace, and complete an online test. This is a great first step in your bourbon education.

“The Certified Bourbon Steward membership is a self-study program for bourbon enthusiasts from all walks of life. This in-depth program is designed so that once you’re a Bourbon Steward, you’ll be able to discuss America’s native spirit both confidently and accurately, as well as be able to make recommendations to friends, family, and others based on their individual taste and preferences.”

This is the course I attended a year and a half ago in Louisville. You can read all about that experience here! And remember, this class is being offered twice in Chicago in 2018, check out the dates and enroll here. Read about the 2017 Chicago class at Chicago Distilling Company, click here. As a bonus value the cost of this class includes the Bourbon Sensory Training Kit worth $250 on its own!

“Spend a day at our hands-on learning center and have the time of your life as you attain a real working knowledge of bourbon and bourbon production. This day-long workshop offers classroom training, hands-on distilling, and advanced sensory training, along with lunch and a sip or 4 of bourbon throughout the day.”

The class is offered to individuals and establishments interested in educating their staff. As the founder of Chicago Bourbon I’m an Executive Bourbon Steward and Chicago Bourbon is one of only 61 Establishment Members in world!

While Stave & Thief focuses on our favorite spirit today; they are working on curriculum for a Scotch class and an Irish Whisky class. Their parent company, Moonshine University, offers dozens of spirits focused courses including a Gin Botanical training, 5 Day Rum Workshop, classes focusing on fermentation, aging, and nosing as well was multi-day distillation courses that will prepare you to open your own distillery!

2. Distillery University – Online$49 – $499

Distillery University is a great online resource I came across earlier this year. They offer over 47 hours of streaming video covering a range of spirits, distillation, history, regulatory requirements, interviews and more. Monthly access starts at $49 /month, lifetime access runs $499.

I joined for a few months earlier this year and made my way through one of the 16 hour distilling workshops led by Todd Buckley. The course covers a ton of distillation topics and related material. See their course page for full details of every video. I also enjoyed watching the Distiller Interview video series which presents video interviews with craft distillers. These range from 5 minutes to 45 minutes. Each distiller shares their story, how and why they got into distilling, and their philosophies behind what they do. Distillery University offers great streaming video content at a very competitive month to month membership with a 15-day no questions asked refund policy. If you want to learn the ins and outs of distilling you really have nothing to lose by giving them a shot.

3. Siebel Institute – In person~$2,500 + application fee

The Siebel Institute of Technology has a physical campus in downtown Chicago, IL. Much of their curriculum focuses on brewing beer however they offer a 5 day ‘S51: Craft Distilling Operations and Technology’ program ($2,425) focusing on distillation. And if you break it down, all distilling begins with beer so most of their brewing coursework can apply to the beginning stages of distilling as well.

“The Craft Distilling Operations and Technology course is designed to give students the critical information they need to create distilled spirits in a small-scale distillation environment. Students will learn the theory behind working successfully in small distillery operations as well as related management and logistical issues. With content created and presented by experts in the international distilling industry, this course will give you the knowledge you need to operate your distillery efficiently, safely, and profitably. During the five-days of the course, you will learn production techniques involved in distillation from grain, fruit and other products from start to finish.”

I know of a least one Chicago area distiller who got his start at Siebel. If you live in or near Chicago Siebel could be a great option to gain the knowledge you need to open your own distillery. They have a 37 page course catalog on their website detailing the 2018 dates for all classes.

4. KOVAL & KOTHE classes – In person$30 – $2,750

KOVAL Distillery in Chicago’s Ravenswood neighborhood produces a wide range of award-winning distilled spirits. Established in 2008 they bill themselves as Chicago’s first distillery since the mid-1800’s. We know there were bootleggers in Chicago in the 1920’s so we assume KOVAL means the first legal distillery. In addition to distilled spirits the husband and wife team behind KOVAL also import and resell KOTHE distilling equipment from Germany.

KOVAL offers two types of classes at their distillery. The first is most likely targeted at consumers and is featured on their distillery website as a ‘Whiskey Workshop’. This class is priced at just $30 per person. They don’t have dates posted for 2018 yet but I’m told dates will be available soon. As a bonus you’ll also get 20% off spirits purchased on the same day as the workshop.

“With KOVAL’s knowledge and deep-rooted love of craft spirits, discover the history of American whiskey and its progressive nature. The workshop features tastings of classic whiskeys and bourbons, plus new takes on the aged spirit, including whiskeys distilled from millet, straight barley, sorghum, and blue corn.”

The second type of class KOVAL offers is a much more in-depth distillation training workshop offered through their still partner KOTHE. These classes also take place at KOVAL’s Ravenswood Chicago distillery. They now offer two classes, a ‘Distilling 3 Day Workshop’ ($899) and a ‘5 Day Hands On Certificate Course ($2,750). Both have 2018 dates scheduled and posted on the KOTHE website. This is the general outline of their 3 day workshop, click here, the outline of the 5 day course is shown here.

5. Mississippi River Distilling Whiskey School – In person$2,000 for 2 people

Mississippi River Distilling Company in Le Claire, Iowa offers a pretty good deal if you have a plus one. Their weekend ‘Whiskey School’ runs $2,000 for a pair of tickets. (I’m not sure if they sell individual tickets.) For the cost of admission you and a friend/partner/spouse will learn the history of whiskey, walk through the distillation process, and learn to make craft cocktails. Overnight hotel stay and all food and drink for the weekend is included. In addition to hands on mashing and distilling you’ll take home 6 bottles of Cody Road Whiskey AND a used barrel! They only sell 5 pairs of tickets and have just one weekend scheduled so far for 2018, April 28/29. If this sounds like your kind of thing give them a call at 563.484.4342 or email info@mrdistilling.com.

Mississippi River has distilled in Iowa since 2010. Veterans in the craft spirits movement. In addition to bourbon and rye, they distill a ton of seasonal spirits, 29 in total according to their website. Mississippi River uses a KOTHE still, like KOVAL, and is listed on the KOTHE website alongside KOVAL. It’s not a stretch to assume both programs may share some similar content.

“We want you to see what it’s ALL about from beginning to end. Experience whiskey in a whole new way with this up close and personal weekend. This is a complete whiskey weekend you’ll never forget.”

6. Bourbon Women Chicago: Distiller for a Day at Journeyman Distillery – In personPrices vary

Other Chicago area organizations occasionally offer hands on distillation experience through partner distilleries. Last month Bourbon Women Chicago partnered with Journeyman Distillery in Three Oaks Michigan to offer a weekend hands on experience. Not just for woman, men are always welcome at Bourbon Women events! The weekend was a destination experience that included hands on distilling along with a welcome cocktail reception, farm dinner, and morning yoga session.

“Work at one or both of Saturday morning’s Distiller Shifts where co-owner Johanna Welter will train us to work on every aspect of the bourbon making process from grain to glass.”

Bourbon Women is an incredible Louisville based organization with chapters all over the country. The passionate Gina Caruso runs the Chicago chapter. Chicago Bourbon contributing writer Jacqueline Rice is also a key Bourbon Women member. I’ve known both women since I started Chicago Bourbon and they have been immensely helpful along the way. If you’re a woman, or man, interested in Chicago area bourbon events you should consider joining their group and/or attending their events throughout the year.

Check the Bourbon Women Chicago Branch website for a list of 2018 events!

7. Classes at Bourbon and Whisk(e)y Events – In personPrices vary

The last tip we have for you is to check out local whiskey events and tastings. Most of the larger events offer breakout sessions led by industry professionals. WhiskyFest Chicago, The Independent Spirits Expo, WhiskyLive, Distill America, and others all offer multiple sessions during their events usually at no added cost. Industry veterans lead whiskey history lessons, education, brand presentations, and of course tastings. There won’t be any hands on distilling here but these are great opportunities to learn more about the whiskey brands you love and taste some, often rare, bottles of whiskey.

Keep an eye on the Chicago Bourbon Events Calendar and sign-up for our email list below to find out about future Chicago area educational events!